Gram Flour Tofu Salad (Tohu Thoke)

Tohu thoke, or Burmese gram flour tofu salad, is one of those brilliant, humble dishes that completely redefines what tofu can be. Unlike soy tofu, which requires the arduous process of extracting milk from beans, this Shan-style tofu is made simply from chickpea flour and water. I absolutely love this dish because it is a masterclass in texture and flavor contrast, yet it is incredibly accessible for a quick weeknight snack. The traditional method of simmering the batter until it thickens can take a bit of stirring, but my favorite shortcut is using the microwave in short bursts to set the tofu rapidly, bringing our total time well under thirty minutes. What truly matters here is the dressing and the toss. The tofu is crumbled and vigorously massaged with lime juice, roasted peanut oil, toasted sesame seeds, fried garlic, and fresh cilantro. A common pitfall I see people fall into is making the tofu too wet or under-seasoning the crumbles. If your batter is not cooked until it is quite thick and pasty, the tofu will turn to mush when tossed. Another mistake is holding back on the oil and acid; the dressing needs to be punchy and glossy to properly coat every craggy piece of tofu. When you get the balance right, the nutty, dense tofu perfectly absorbs the bright, zesty dressing, creating a deeply satisfying, protein-packed snack that tastes like a vibrant street food feast.

Storage times are a guide — always use your judgement and store food safely.